Southwest Chicken Hummus Wrap

Bright, crunchy, and wildly satisfying, this Southwest Chicken Hummus Wrap brings together bold Tex-Mex flavors in an easy, weeknight-friendly package. Packed with protein from tender rotisserie chicken and black beans, bright notes from tomato and cilantro, and a creamy, slightly smoky hit of red pepper hummus, these wraps are a perfect balance of texture and taste. They come together in minutes, travel well for lunches, and make for a crowd-pleasing finger food at casual gatherings.

This recipe uses simple pantry ingredients and straightforward steps, so you can have a flavorful meal on the table without fuss. The measurements below are precise so the wraps stack, fold, and bite just right. Read through the step-by-step instructions, prep the fillings in a bowl, spread your hummus, and roll — dinner is ready.

Why you’ll love this wrap

• Fast assembly: Most of the work is chopping and stirring — the rest is rolling.
• Balanced textures: Crunch from shredded romaine and red onion, creaminess from hummus and chicken, and a pleasant pop from corn kernels.
• Ready-made shortcuts: Rotisserie chicken keeps this recipe speedy without sacrificing flavor.
• Portable: These wraps pack well for lunch boxes, picnics, or an easy grab-and-go dinner.

Ingredients

• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels, drained
• 1/2 cup tomato
• 1/4 cup red onion
• 2 tbsp cilantro
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 tortillas
• 1 cup rotisserie chicken
• 8 tbsp Red Pepper Hummus
• 1 cup Romaine lettuce, shredded

Equipment

• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Spoon for mixing
• Small spatula or butter knife for spreading hummus

Prep tips

• Drain and rinse the black beans well to remove excess liquid and any canning residue.
• If you’re using frozen corn, thaw and drain thoroughly so the filling doesn’t get watery.
• Dice the tomato and red onion into small, uniform pieces so every bite is balanced.
• Shred the rotisserie chicken finely — smaller pieces make the wrap easier to fold and eat.
• Warm tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them more pliable and less likely to tear when rolling.

Flavor variations and add-ins

• Add a squeeze of lime to the filling for extra brightness.
• For spice, include sliced jalapeño or a pinch of chili powder.
• Swap Romaine for baby spinach or mixed greens if you prefer milder greens.
• Stir in a tablespoon of plain yogurt with the hummus for extra creaminess.
• Top with crumbled feta for a tangy contrast (optional).

Step-by-step instructions

Follow these steps in order. The rewritten directions below keep the original ingredient amounts and sequence intact while clarifying each action for smooth assembly.

1. Combine the filling ingredients.

   In a mixing bowl, add 1/2 cup black beans (rinsed and drained), 1/2 cup corn kernels (drained), 1/2 cup tomato (diced), 1/4 cup red onion (finely chopped), 2 tbsp cilantro (chopped), 1/4 tsp salt, and 1/8 tsp black pepper. Stir gently until all the ingredients are evenly combined. This creates the Southwest-style vegetable-and-bean mixture that will add fresh flavor and texture to every bite.

2. Prepare the chicken and lettuce.

   Shred or chop 1 cup rotisserie chicken into bite-sized pieces and place it in a separate small bowl or set aside on the cutting board. Shred 1 cup Romaine lettuce and set it aside in a small pile so it’s ready when you start assembling the wraps. Keeping the chicken and lettuce separate at this stage prevents the greens from wilting under the hummus and helps if you’re assembling multiple wraps at once.

3. Warm the tortillas (optional).

   Place the 4 tortillas in a dry skillet over medium heat for about 10–20 seconds per side, or microwave them stacked for 10–15 seconds until pliable. Warming makes them more flexible and less likely to crack when rolling. Transfer each warmed tortilla to a clean work surface.

4. Spread the hummus.

   On each tortilla, spread 2 tablespoons of Red Pepper Hummus evenly over the center, leaving room around the edges for folding. The hummus acts as a flavorful glue that helps hold the fillings together while adding creaminess and a touch of roasted pepper complexity.

5. Layer the fillings.

   Start by placing about 1/4 cup shredded Romaine lettuce over the hummus layer on each tortilla. Add an even portion of the shredded rotisserie chicken (about 1/4 cup per tortilla). Spoon roughly 1/4 of the black bean and corn mixture (from step 1) on top of the chicken. Try to distribute fillings evenly among the four tortillas so each wrap has the same balance of ingredients.

6. Season and adjust.

   Taste a small spoonful of the bean-and-corn mixture before you finish assembling if you’d like to adjust seasoning. The 1/4 tsp salt and 1/8 tsp black pepper are designed for mild, crowd-pleasing flavor, but feel free to add a pinch more salt or a crack of pepper to suit your taste. If adding lime, drizzle a small squeeze now for brightness.

7. Roll the wraps.

   To roll, fold the bottom edge of the tortilla up over the fillings, then fold both sides inward once, and continue rolling away from you until the wrap is sealed. Keep the seam side down on the work surface for a moment so it sets. Repeat with the remaining tortillas. If you prefer, you can secure each wrap with a toothpick.

8. Serve.

   Slice each wrap in half on the diagonal for a classic presentation and easier eating. Serve immediately so the lettuce stays crisp and the hummus remains at its creamy best. These wraps also travel well — wrap tightly in parchment or foil for lunches or picnics.

Make-ahead and storage

To prepare in advance, mix the black bean and corn filling up to 24 hours before serving and keep it refrigerated in an airtight container. Keep the shredded lettuce and hummus separate until assembly to prevent sogginess. Assemble the wraps no more than a few hours before eating for best freshness; once assembled, store wrapped wraps in the refrigerator for up to 24 hours.

Serving suggestions

• Serve with a side of tortilla chips and salsa or a light cucumber salad.
• Pair with a cooling yogurt-based dip or extra red pepper hummus for dunking.
• For a heartier plate, add a bowl of quinoa or a warm grain salad alongside the wraps.

Nutrition snapshot

These wraps provide a satisfying mix of protein and fiber, with plenty of fresh vegetables. Using rotisserie chicken makes them high in protein and easy to assemble. The black beans and corn boost fiber and plant-based nutrients, while the hummus adds healthy fats and creamy texture.

Common questions

Can I use a different hummus?

Yes. Any flavored or plain hummus will work, but Red Pepper Hummus gives a smoky-sweet lift that complements the Southwest-style filling especially well.

Is rotisserie chicken necessary?

No. Rotisserie chicken is a time-saver, but you can substitute an equal amount of cooked shredded chicken breast prepared at home.

Can I make this vegetarian?

For a vegetarian version, omit the chicken and increase the black beans to 1 cup or add a cooked grain like quinoa to keep it filling.

Final notes

This Southwest Chicken Hummus Wrap delivers bright flavors, easy assembly, and the kind of satisfying crunch-and-creamy texture combo you crave. Follow the clear step-by-step instructions above to mix the filling, prep the chicken and lettuce, warm and spread the tortillas, and roll tight wraps ready for lunchboxes or a relaxed dinner. Keep the ingredients measured as listed for the best balance in each bite, and enjoy how quickly these come together on busy days.

Make a double batch of the filling if you’d like leftovers for a salad topping or an extra round of wraps the next day. Once you master the basic build, this wrap is endlessly adaptable to whatever fresh produce and spreads you have on hand.